Instant Pot Sichuan Spicy Beef Noodle Soup

vietworldkitchen.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

2 large green onions

inch section ginger peeled or unpeeled, cut into ¼-inch-thick slices

4 garlic cloves crushed

2 ¼ pounds beef short ribs or 1 ½ pounds beef short ribs plus ¾ pound beef shank

Fine sea salt plus more as needed

2 tablespoons neutral oil

1 teaspoon dried chile flakes

1 teaspoon Sichuan peppercorns

2 star anise 16 robust points total

1 medium carrot 4 or 5 ounces, peeled or scrubbed, and cut into thick coins

5 ½ cups water

¼ cup Sichuan chile bean sauce/paste doubanjiang

2 tablespoons Shaoxing rice wine or dry sherry

2 tablespoons dark soy sauce or 2 tablespoons regular soy sauce plus 1 ½ teaspoons dark molasses

Organic sugar or maple syrup optional

12 ounces dried Chinese-style egg noodles ramen, or rice-based pasta (capellini or spaghetti)

8 to 10 ounces baby bok choy quartered lengthwise and cut at an angle into pretty chopstickable pieces

½ to 1 teaspoon white pepper optional

2 to 3 teaspoons toasted sesame oil optional

Directions at vietworldkitchen.com

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